Mexican Dinner Recipe

Ingredients:

- 2 ears of corn cut off cob
- 1 yellow squash, grated
- 2 red, yellow, and/or orange bell peppers, diced
- 3/4 avocado, diced
- 1 pint grape tomatoes, halved

For Sauce:

- 2 lg tomatoes, 1 or 2 more if you want a soupier consistency
- 1 red, yellow, or orange peper
- 1/4 avocado
- 1 stalk celery
- 2 Tbsp fresh cilantro
- fresh or dried oregano to taste
- mexican seasoning blend to taste (salt free)
- chili powder to taste
- 1/2 lemon, juiced

Directions:

1. Blend all sauce ingredients in blender until smooth.
2. Pour sauce over chopped veggies and serve over greens, as a soup or dip, or in romaine lettuce wraps.

Makes about 2 low fat raw servings